Toasted Ravioli

I use a Chebe mix for the dough, any flavor, just mix it according to the directions.

brown whatever sausage you like, about a half pound, run it through the food processor to crumble it , add a little parmesan, and whatever spices you like........

then make the ravioli by rolling out the dough and cutting circles or squares, I found a ravioli maker that I used. Place a tsp of filling into each one, place another pc of rolled out dough over that, then seal the edges and spray with a little olive oil. Roll in GF bread crumbs with garlic, oregano, parsley, whatever.

Bake at 350 about 10 min, flip and back another 10 min. Dip into meat sauce and enjoy.

Berry Thing.....sort of tiramisu/torte

2 bricks cream cheese

1/2 cup powdered sugar

1 tsp almond extract

1 pkg dream whip, dry mix

1/3 cup milk

beat all that on high until smooth and thickened

1 pkg Schar ladyfingers

2-3 cups mixed berries mixed with half a cup sugar

layer half the package of Schar ladyfingers in a glass dish. spoon half the cream cheese mixture over the ladyfingers, spoon half the berries over that. Add another layer of ladyfingers, creamed mixture and finish with the berries on top.

Refrigerate. Enjoy!!!

Sun dried tomato stuffed portabello's and pasta!

Oh this was Gooooooooooooooood! Not something I could make for my crew, but my sister's family and friends LOVE it!

3 large portabello mushrooms, stems removed and cleaned
1 lb sausage cooked and crumbled
1 block feta cheese
1 cup monterrey jack cheese shredded
1 jar chopped sun dried tomatoes

1 pkg cooked spaghetti, I used Schar
1 can petite diced tomatoes with garlic and olive oil

mix the sausage, feta and sun dried tomato. Stuff the mushrooms with about half of that mixture, sprinkle monterrey jack on top. Place in preheated 350 oven for 20-30 minutes until mushrooms are softened and cheese is melted.

In a large pan mix the spaghetti, can of tomatoes and the rest of the sausage mixture. Heat through, serve with mushrooms and broccoli or a salad. Enjoy!

It was FABULOUS!!!!

Fruity Freds

Fruity Freds came about because my family likes to name things after themselves and each other....and last summer I became friendly with a little refreshment I concocted made of Black Cherry Fresca and Bacardi Green Apple Rum.

WELLL!!!!! Both are apparently hard to find in St. Louis......

SO! We made them with black cherry rum and plain old Fresca, and they were good....

so THEN, we started experimenting with other rum flavors and cometofindout......Fruity Freds are good with just about any combo of Fresca and fruit flavored rum we've tried so far.


So, to make a Fruity Fred you mix a can of Fresca in a cup of ice with any fruit flavored rum. You can run it through the blender if you want, but this is not necessary.

Oh, and I am Fred. Been Fred since before I could walk in my mom's side of the fam......don't ask, you'd have to know the family to understand.

blackened pork tenderloin with chow chow sauce

3 TBSP chili powder

1 tsp each, salt, garlic pepper, garlic powder (I like garlic!)

1/4 tsp cayenne pepper

3 TBSP olive oil



Mix all that together to form a paste-like rub. Smear it on 2 1/2 lbs pork tenderloin. (I had 2 small ones).



Preheat grill and cook over med-high heat, rotate often (every 3-5 minutes) until done. Tent with foil and let meat rest for 5-10 minutes. Slice into 1/2" and serve.



Chow-Chow Sauce



1/2 cup prepared yellow mustard

1/4 cup diced onion

3 TBSP honey

3 TBSP sweet pickle relish

2 TBSP cider vinegar

1 TBSP French's worcestershire sauce



Mix all that in small saucepan and simmer 3-4 minutes. Serve with pork slices.

Betty Crocker

I just love her. I was grocery shopping yesterday and as I went down the GF aisle something new popped out at me. Betty Crocker Gluten Free mixes!!!!

I bought one of each and made 3 out of the 4 today. The brownies I followed the directions on the box, except I added half a bag of milk chocolate chips. They are FANTabULOUS!

The chocolate chip cookies I made exactly as the box, didn't change a thing and in the words of my Celiac friend "OH MY GOSH, OH MY GOSH, those taste like the real thing!!!!"

And the 3rd box I used was a yellow cake mix. Only I made butter cookies out of those. I used one stick of softened butter and one brick of cream cheese and a tsp or 2 of vanilla. Mixed that up good, added the mix and rolled in powdered sugar. Baked at 350 until golden on the edges. Very light and fluffy, not gritty at all!

I am in LOVE with these mixes after my first batch. HIGHLY recommend them!!! ENJOY!!!!

Stuffed N Baked French Toast

I got this recipe from the Silly-Yak Bakery in Madison, Wisconsin, but, of course, I had to adapt it to feed my crew....

14-16 slices GF bread (I used Silly-Yak's cinnamon swirl bread)
3+ banana's sliced, 1/4" thick
2 cups milk
8 oz cream cheese, softened
6 eggs
1/2 cup sugar
1 tbsp vanilla

Heat oven to 350. Place half the bread in a single layer in a buttered casserole dish (I used 9x13). Top with banana slices and the other half of the bread.

Beat cream cheese, eggs, sugar until smooth, add vanilla and milk slowly. Pour over bread. Let sit 5 minutes, or refrigerate overnite. Bake 45-55 minutes (longer if refrigerated) until set and top is toasted.

Let stand 10 minutes, cut into squares and serve with powdered sugar or maple syrup.

That and some fresh berries......yummmmy breakfast treat!!!

Jello Pudding?

Does anyone have issues when they use this in cooking? I've researched it a ton and I consistently find it listed as gluten free.....Kraft will label, blah, blah, blah......but I just wonder sometimes......

New yummy's and garlic cheese bread

Tried a few new products this past week. Schar is a European brand that I recently discovered. Tried the breadsticks this week as a snack with some cream cheese...way YUMMMO! Then tonight I made mostaciolli with the penne pasta and garlic cheese bread out of the pizza crusts. The kids even told me it was really good....and they are WAY picky about gluten free stuff.

Anyone else ever had their stuff??? Anything in particular you liked???

BTW....for the cheese bread I used a cup or so of cottage cheese that I ran through the food processor with half stick butter, a tsp or 2 of garlic powder, 1/2 cup or so of grated parmesan, and a cup or so of Italian blend cheese. I smeared that on the pizza crust, sprinkled some chives on it, a little more mozzerella cheese and popped it in the oven at 425 for 10-15 minutes. I put it on a pizza pan with holes which I think is essential when using prepared GF crusts....makes them crispy instead of soggy.

Corned Beef

So, this was super easy... a recipe from my mom.....

I found a corned beef slab that was labeled as gluten free so that is what I started with. Put it in the crockpot covered with water and all the juices that came with the beef all day.

When the time came I took it out of the crock pot, put it in a shallow baking dish.

Mixed 3ish tbsp Dijon mustard, 1ish tbsp paprika and 2-3 tbsp brown sugar, then spread it on the beef. Placed the dish in the oven, preheated to 375. Cooked until the glaze crystallized and then sliced it against the grain and served with horseradish sauce.

The kids LOVED it!!!

I just want to apologize for being such a slacker the last few months with posting! We had a burst water pipe back in January that flooded our kitchen, so we had to rip up all the flooring, replace drywall, etc....etc..... and since we were remodeling.......yeah, so anyway, my kitchen has been a mess for months. It is finally, mostly put back together....so cooking should resume full force soon.

I've got a thousand recipes I want to try out......so hopefully in a few weeks we will be back in business!!!

Creamed Chicken

This is a throw together at the last minute thing. Turned out great tho. The boys even ate the leftovers the next day!

about 2 lbs frozen chicken breast tenders, or whole breasts cut up
1 bag shredded cheddar cheese (about 2 cups)
2 cans cream soup (whatever you can find that is GF) (I used Progesso Mushroom)
1/2 cup or so Parmesan cheese
1 box GFPantry olive oil and garlic croutons crushed

preheat oven to 350.

spray a 9x13 baking dish. Dump the chicken in, sprinkle the cheese over top, dump the soup on that, sprinkle with the Parmesan and then spread the croutons on top of that. Put it in the oven until the chicken is cooked. I think it took about an hour, since my chicken was frozen, but of course I didn't actually check the timer........

Served it with some brown and wild rice mix and steamed broccoli and it was a HIT!

YAY!

Bread!

SO, I've been on a baking kick lately. I bought several different bread mixes and finally tried the last one last night. It was one of my favorites.

Bob's Red Mill is a brown bread, sort of pumpernickle, rye bread flavor. It was ok, not one of my favorites. Very seedy, grainy, which I usually like, and it's not that I didn't like this, it was just different.

All of the Gluten Free Pantry breads were awesome. Light, airy, like real white bread! Made Italian breads and sandwich bread and all sorts of yummy's. Kids gobbled them up. Made bread sticks out of some by taking sheets of aluminum foil and making it into a long wadded up sausage looking thing. Laid several of those across a cookie sheet, then laid another long strip of foil over those, making sure to form it to the shape of the foil sausages! So I was able to make several long breadstick by placing small amounts of dough between the sausage strips.

Anna's breads was the one I made last night. It was awesome! I prefered wheat bread 'before' and this was as close as any I've tasted. It smelled a little weird in it's dough form, but after baking it really was fabulous! Had to hide several pcs for Sean to eat with his dinner or the kids would have eaten it all.

Spahsgetti Sauce

No jarred sauce in the pantry and it is too icky to go get some, so what do I do? Make my own of course!

I had
1 med. onionm chopped
5-6 cloves garlic, diced
1/4 cup or so olive oil

Saute that in large pot until onions are soft, then add the following

3 cans of tomato sauce
1 can petite diced tomato
1 small can tomato paste
1 capful of Mrs Dash Italian seasonings (I'd guess a heaping TBSP)
1-2 tsp sugar

stir all that together, bring to boil, reduce heat, cover and simmer for about an hour.

I threw in about 2 lbs of meatballs before I covered it. We shall see what happens, it smells yummy, but I am not picky like some testosterone carriers I know.......

I've also been baking today. I've used Gluten Free Pantry Sandwich bread mix and a mix from Anna's line of products. I'll let you know how those turn out too! The Gluten Free Pantry Italian bread is yummy, so I have high hopes for the Sandwich bread mix!

Meatballs

I made about 1000 meatballs before Thanksgiving and froze them. I forgot to record it here, so I am now going back and putting in what I can remember

1 lb ground sirloin
1 lb pork sausage
1 lb ground turkey breast

1 box crushed Glutino crackers
3/4 - 1 cup chopped sweet onion
4-6 cloves garlic, chopped

1/4 cup Worcestershire sauce or soy sauce (GF, San-J)
3-4 tbsp prepared Dijon mustard
3 eggs
8 0z V-8 vegetable juice

Mash all of that together and using an ice cream scoop, form into 2" balls. I baked mine in the oven for 15 minutes or so, until lightly browned, then cooled and put into bags in the freezer.

If anyone has a bad outcome, adds anything, let me know. They were really good and I am using the last of them tonight for meatball subs. So I will need to make more.